Sustainable Agriculture

The concept of sustainable agriculture, or agriculture that strives to
preserve natural and community resources, has been around almost as long
as agriculture itself. Long ago farmers learned, often the hard way, that
over-working their fields led to a breakdown in soil fertility and
ultimately, converted a once productive field into a dead zone. In some
cases, this led to starvation, and even contributed to the downfall of
entire civilizations.

Today, industrial agriculture is largely responsible for putting food on
our table. Early in the last century, millions of people around the world
were starving because of a shortage of food stores, particularly grains.
Thus, the world embarked on what is popularly referred to as the Green
Revolution. Over the last 60 years, through the increased use of large
scale mechanization (thanks in part to plentiful and inexpensive
hydrocarbons), synthetic fertilizers (again by virtue of hydrocarbons),
chemical pesticides, and, more recently, the development of pest- and
herbicide-resistant crops, industrial agriculture dramatically increased
crop yields and helped meet the growing global demand for food.

However, increased agricultural production came at a high price.
Nutrient depletion of topsoil, contamination of groundwater and surface
water by fertilizers and pesticides, pesticide-related illness, the
decline of family farms, continued neglect of the living and working
conditions for farm laborers, and the disintegration of economic and
social conditions in rural communities are some of the negative effects
born of industrial agriculture. Recently, attention has focused on the
increasingly expensive and depleting hydrocarbon resources (natural gas
and oil) necessary for producing synthetic fertilizer and powering
massive industrial farms.

Sustainable agriculture is an alternative to these environmentally
harmful and in the long term, potentially economically unviable,
practices. Sustainable agriculture is defined by the United States
Department of Agriculture (USDA) as an agricultural production and
distribution system that: (1) integrates natural biological cycles and
controls, (2) protects and renews soil fertility, (3) optimizes the
management and use of on-farm resources, (4) reduces the use of
non-renewable resources and purchased goods, (5) provides an adequate and
dependable farm income, (6) promotes opportunity in family farming and
farm communities, and (7) minimizes adverse impacts to health, safety,
wildlife, water quality and the environment.

Crop rotation is an example of a sustainable farming practice that
integrates natural biological cycles and controls. Crop rotation breaks
up pest and disease cycles. Recently, it has been discovered that longer
crop rotations are even more beneficial because the pests and diseases
can fully “burn out” leaving the field pest- and disease-free. Much like
home gardeners in the residential setting, farmers can reduce pesticide
use by providing habitat for beneficial insects, and planting species
that encourage natural pest control. A thin strip of habitat at the edge
of a field can attract enough beneficial insects to help control pests on
the entire field.

Traditional farming involves tilling the soil in order to remove weeds,
mixing in soil amendments like fertilizer, shaping the soil into rows for
crop plants, creating furrows for irrigation and preparing the soil for
seeding. This practice often leads to soil compaction, loss of organic
matter, degradation of soil aggregates, death or disruption of soil
microbes, arthropods, and earthworms, and soil erosion where topsoil is
blown or washed away.

No-till farming protects and renews soil fertility and avoids the above
problems by leaving the soil intact. In no-till agriculture, crop
residues are left in place to decompose in the field allowing nutrients
to feed back into the soil. The result is healthier, more fertile soil.
Another valuable benefit to no-till is that carbon, a greenhouse gas and
a necessary ingredient of soil fertility is kept in the soil, as opposed
to being emitted into the atmosphere where it contributes to global
warming. Indeed, agricultural fields can be excellent carbon sinks.

The practice of no-till is not without its drawbacks, however. Often
special and expensive farm equipment must be purchased, putting a
financial burden on farmers. Also, no-till can drastically change weed
composition. As an example, more perennial varieties may infest a field,
causing a recurring problem that can encourage dependence on herbicides.
However, because no-till provides a much less friendly weed bed than
tilling, no-till reduces the rate of weed propagation over time.

Re-using composted animal manure as fertilizer instead of synthetic
fertilizers is one way farmers can optimize the management and use of
on-farm resources. This practice also reduces the use of nonrenewable
resources and purchased goods. Another example is using bio-diesel, a
fuel produced from the oil-bearing seeds of crops including canola,
soybeans, and sunflowers, as opposed to burning conventional diesel to
run farm equipment.

The growing demand for organic food has provided many farmers with an
excellent business opportunity, because consumers are willing to pay a
premium for the organic label. The organic movement is helping to provide
an adequate and dependable farm income for many farmers. Niche farming,
or the production of exotic specialty produce on request for a single
customer or a group of buyers, is also making agriculture profitable.
Because the specialty crop is not commercially available, the farmer can
get a premium for the produce.

Consumers can get locally raised food by shopping at the
local farmer’s market or purchasing a share of the yield from a nearby
farm. Both practices are part of a growing movement that is supporting
local farmers and providing them with a niche in their local community.
The farmer saves money on transportation costs; less travel time means
fresher food for the consumer! Local buying by consumers also helps
promote opportunity in family farming and farm communities by enabling
farmers to stay in business and pass on their knowledge and experience to
the next generation.

Federal, state, and local government agencies play a key role by helping
farmers minimize adverse impacts on health, safety, wildlife, water
quality and the environment. Conservation districts and the U.S.
Department of Agriculture Natural Resources Conservation Service work
together with farmers to minimize the environmental impact of
agriculture. These agencies develop conservation plans for agricultural
operations. They also offer cost-share programs that provide financial
assistance to farmers who employ best management practices and protect
natural resources. Other agencies like Cooperative Extension and the Farm
Service Agency (FSA) sponsor or conduct seminars on equipment safety and
new conservation methods and technologies.

So how can we as consumers encourage sustainable agriculture? First,
educate yourself on the food you purchase. Where does it come from? How
is it grown? And don’t be afraid to ask for what you want. For instance,
if your local supermarket doesn’t carry organic beef, ask them to sell
it. Shopping at local farmer’s markets, joining a food co-op or
subscribing to a consumer supported agriculture program where farmers
deliver a basket of their harvest to you, are additional ways of
encouraging sustainable agriculture. You can even practice sustainable
agriculture methods in your own home garden plot or while tending that
single tomato plant on your patio.

Adopting sustainable ways of growing food can help make us and our
environment healthier. Our decisions about how we buy and grow our food
will shape the lives of generations to come.